Asian Salmon with Maple Drizzle

I like to balance my meal plan each week with at least 2-3 servings of fish to add those important omega 3′s to the family diet. I also get tired of chicken and beef all the time and happen to love fish so it works out all around. Salmon is always a great choice as it is low in calories and fat, high in protein and omega 3′s as well as a good source for B6, B12, selenium, thiamine and niacin.

I found this recipe on epicurious.com and adapted it to fit our tastes. It was really delicious and has become a favorite in our house. Hope you enjoy!

Asian Salmon with Maple-Lime Drizzle

Ingredients:

Directions:

Preheat oven to 400 degrees. Prepare cookie sheet by lining with aluminum foil.

Cook rice as directed on package and set aside.

In small saucepan, melt butter, then saute 1/2 teaspoon garlic and pepper flakes for 1-2 minutes. Add maple syrup, soy sauce and lime juice and continue cooking for 3 minutes. Combine cornstatch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.

Place salmon fillets on prepared cookie sheet and brush 1-2 teaspoons of glaze over each fillet. Bake in oven for 15 minutes or until salmon flakes easily when pierced with fork.

While salmon fillets are baking, prepare spinach. Place 1 teaspoon of olive oil in large saucepan and turn the pan a few times to evenly coat bottom. Heat oil over medium heat then add 1/2 teaspoon of garlic and saute for 1-2 minutes. Add spinach leaves so they sit in an even layer in the bottom of the pan. (Work in batches if working with large amount of spinach) Turn the leaves over with a spatula as they wilt. Remove from pan as soon as wilted. Set aside.

To serve: Place desired amount of rice on each plate, top with 1/2 of spinach then with salmon fillet. Drizzle with desired amount of maple-lime sauce.

Serves 2.

Wine Pairing: Surprisingly a red wine is the top pick to pair with our rich, dense salmon. Choose a Pinot Noir with it’s earthy textures, exotic spices and acidity to counter the sweet-salty taste of the sauce. If white is more your preference, a Sauvignon Blanc or Chenin Blanc with their light spicy notes will balance the richer, bolder flavors of this dish.